Tofu & Broccoli Stir-Fry

Ingredients

• 1 tablespoon minced garlic
• 6 cups broccoli florets
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 2 tablespoons plus 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 2 tablespoons canola oil, divided
• 1 14-ounce package extra-firm water-packed tofu, drained
• 3 tablespoons water
• 3 tablespoons cornstarch, divided
• 1/4 cup dry sherry (see Note) or rice wine
• 1/4 teaspoon crushed red pepper, or more to taste

Method

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.3 min timer
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.1 min timer